One of my fondest childhood memories is of my Gma Honey’s apple crisp.
Her name is Helen, we have always called her Honey. The story goes my brother couldn’t pronounce Helen so he called her Gma Honey. Needless to say, the name stuck.
Back to the apple crisp. It is what we all looked forward to crowded around the table at the farm. As her ten grandkids got older, got busy, and came less and less we could still usually count on having her apple crisp for most occasions at our beloved farm. It was, and still is her treat to us. It means even more now when she takes the trouble to make it at 90 plus years old.
Honey’s apple crisp is juicy spiced apples topped with a crispy, crumbly layer of goodness. A layer of not so good for you butter, sugar and flour that is. Nowadays, I still eat a little bowl when she makes it. It’s still tastes like summers spent running free with my cousins on Honey and Hershel’s farm.
This Vegan Strawberry Breakfast Cobbler is in honor of my Honey’s apple crisp, using healthier ingredients I now crave. Strawberries replace apples and are topped with an oat, almond flour and peanut butter mixture that tastes just as good as the butter and flour version. I promise.
It’s vegan, gluten free, and not full of sugar.
I am calling it a breakfast cobbler because I pretty much ate it all week for breakfast. It has oats in it so I think it’s a perfect breakfast. The peanut butter and almond flour give you a little protein with your breakfast for a filling start to your day. Obviously it would make a delicious healthy dessert as well. You decide !
I hope you will try my Strawberry Cobbler. Hurry, before strawberry season is over! I picked these strawberries myself from Eckert’s farm in Belleville. It was so satisfying to get my hands dirty and make food with ingredients that came from the dirt that same morning!
Freshly picked local fruit makes you realize how food is supposed to taste. A strawberry from California that’s been sitting in the grocery store for a week just won’t cut it anymore once you’ve had the real thing. So this summer head to Eckert’s for all your favorite produce. Peaches, corn, berries. They have a pick your own program so if you don’t have your own abundant garden you can go there and pretend.
As always, if you make this please take a pic and take your creations @thefoodienurse on Instagram.
Eat yourself healthy ,
- 5 cups strawberries, sliced in half
- 2 TBS lemon juice
- 3 TBS cornstarch or arrowroot
- ¼ cup coconut sugar, brown sugar, or white sugar (optional) *
- 2 cups old fashioned rolled oats
- 1 cup almond flour
- ½ tsp salt
- 1 tsp baking powder
- ⅓ cup creamy peanut butter
- ¼ cup maple syrup
- Preheat oven to 350 degrees
- Combine and stir strawberries, lemon juice, cornstarch and optional sugar in large mixing bowl
- Combine oats, almond flour, salt, baking powder in a separate bowl
- Add peanut butter and maple syrup to oat mixture and stir until evenly mixed
- Place strawberries in a baking dish and spread out evenly
- Spread oat mixture evenly over top strawberries
- You do not want to combine the strawberries with the oats, the oats are meant to be a topping
- Bake for 30 minutes *
- Let cool for at least 15 minutes before digging in
*Bake until the topping starts to get golden brown